Chocolate Glazed Truffle Cookies

Have you ever had great expectations for a recipe, and then had those expectations dashed dramatically? That happened to me the other day when I set out to make these cookies. I had an image in my head of what they should look like, and the resulting cookie was, visually speaking, dramatically opposite to what I had set out to make. In fact, these cookies - while delectable and fudgy - were possibly the ugliest cookies I had ever made. They were so unappealing in appearance, that I briefly wondered if I should start a "Cookie Wrecks" site.

We train our kids, and ourselves, to look past physical appearances. Never judge a book by its cover! we tell the kids, and It's what's INSIDE that counts. Well, beauty may be found within, but when it comes to beastly ugly cookies, no one is interested in finding it. Think about it: if gorgeously decorated cookies sat on a platter side by side to brown, doughy-looking lumps, which one would you choose? I am very confident you would not choose the lump.

Necessity is the mother of invention, and ugly cookies necessitate a topping of sorts. I sadly looked at my three dozen lumps when it occurred to me: chocolate glaze! There is nary a cookie that doesn't perk up in appearance - and taste - with a coating of chocolate glaze. The result: a fudgy, brownie-like cookie with a wonderful chocolate coating. It may be what's inside that counts, but when it comes to cookies, being good-looking is a definite bonus.

Ingredients

Cookies

1 cup coconut oil, melted

1 cup powdered sugar

1 flax "egg", or 1 large egg

1 tablespoon vanilla extract

1/2 cup cocoa powder

2 1/2 cups flour

1 teaspoon salt

Glaze

1 1/2 ounces (1 1/2 squares) semi-sweet or dark baking chocolate

1 1/2 teaspoons coconut oil

1 1/2 cups powdered sugar

3 tablespoons hot water

OPTIONAL: 1/2 teaspoon peppermint extract

Directions

Cream together coconut oil and powdered sugar. Add the flax "egg" (or large egg) and vanilla extract, and mix well.

Add cocoa powder, flour, and salt and mix until just combined.

Cover with plastic wrap and chill for two hours or overnight. NOTE: to expedite the process, put the dough in the freezer for 15-20 minutes.

Preheat oven to 375 degrees, and line baking sheets with parchment paper.

Roll dough into 1-inch balls and place on prepared baking sheets. Bake for 7 minutes. Allow to cool completely.

To make the glaze, melt together semi-sweet or dark baking chocolate and coconut oil. Mix in powdered sugar and water until the glaze is smooth. OPTIONAL: add peppermint extract for a festive treat.

Working quickly, drizzle by teaspoonful onto the cooled cookies.

Enjoy!

Delectable fudgy truffle cookies